What Causes Fruit Cake To Crack

(paula) wrote in news:2c01afc5.1e91c339 @: In my case I usually make aa recipe which yields ~25 lbs. I bake them in loaves and begin sloshing on the alcohol while they are still barely warm. I continue adding the liquor daily for about a month. At that point AI wrap each one tightly in several layers of plastic wrap, then a couple layers of foil. Most go in the freezer for long-term storage. Those left out will be eaten for the coming season.

I've never found mold in my process, although I sprinkle the cakes from the top.
Oct 25, 2011 What causes a fruit cake to crack. I was baking a cake I want to use as a wedding cake. How To Use Cafesuite Software Download here. The recipe is one I've used for years but for the bigger tier I made one and a half mixture to fit the bigger tin and the top has cracked. It doesn't look over cooked but I'm wondering if I can still use the cake.
Pulling a cake out of the oven and finding a miniature scale-model of the Grand Canyon on top of it is always disappointing. Cracks can form in the top of a cake for many reas ons: ->The oven was too hot, causing the top of the cake to cook first and creating a crust that cracked as the inside of the cake caught up with it and expanded. Try setting the oven to a slightly cooler temperature, and invest in an accurate oven thermometer. The thermostat on your oven (especially older ones) may be lying to you. ->The cake was baked on too low or high of a rack. This causes the same problems as the oven being too hot.
Always bake cakes on the middle rack. ->You may be checking the cake too often. Remember that whenever you open the oven door, you drop the temperature drastically, and that can make it hard to bake the cake evenly, resulting in cracks. Use a flashlight if your oven doesn't have an interior light. Just keep your mitts off the oven door handle!
->Is the broiler on? I have seen this happen. It never turns out well.
A cake top cracks if you sit an elephant on top of it. Use a washrag and cut in half, fold each half so it fits the height of the cake pan from the bottom of the pan to just under the top lip of the pan, use safety pins to pin the washrag ends together until it wraps around the outsides of the cake pan one time tightly, slip off the washrag (still pinned together) and soak it in cold water, ring out enough water so it quits dripping.
You want to leave it plenty damp. Glibc 2.4 Rpm Download Redhat. Then put washrag into the freezer for about 10-15 mins. Once the washrag is stiff and you have your cake mix in the pan, then put the washrag back on the pan and put it immediately into the oven. This will cause your cake to rise fairly even straight across the pan and you will not have the cracks you normally have when it rises higher in the middle.
The predominant fruit in bad fruitcake is citron, which is a fruitsort of like an orange, but with almost no pulp (the juicy part ofthe orange that actually tastes good, thoug h that of citrondoesn't) and a very thick rind, which when 'candied' winds uptasting like one of those mosquito repellent candles smells. Thecubes or rectangular blocks in fruitcake that you can't identifybut taste kind of like grapefruit peel? Those are almost certainlycitron. Good fruitcakes contain other dried and candied fruits. Cherriesand pineapple are pretty common.